Please check out our website www.lowcarbdiabetic.co.uk We created and maintain this site without any help from anyone else. In doing so, we do not receive direct or indirect funding from anyone. We do not accept money or favours to manipulate the evidence in any way. Please visit our Low Carb food and recipe blog www.lowcarbdietsandrecipes.blogspot.com

Total Pageviews

Sunday, 21 February 2016

Lemons : So Handy When Cooking

Oval in shape, with a pronounced bulge on one end, lemons are one of the most versatile fruits around, and contain a high level of Vitamin C.

Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well, when zested. A kitchen essential.

Availability:All year round but at their best from January until March.

Choose the best:Look for unblemished, firm lemons that feel heavy for their size and have no tinges of green (which indicates that they're under-ripe). Avoid very pale lemons, as they are older, and will contain less juice.

The best lemons for juicing or using for wedges are those with a smooth, thin skin. The best for zesting are those with a thicker, knobbly skin, which tend to be on the large size.

If you intend to use the zest, buy unwaxed lemons (shops should state this clearly). If you can't find them, scrub the lemons thoroughly before zesting.

Prepare it:To extract the maximum amount of juice, make sure the lemons are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres.

Alternatively, microwave lemons for around 30 seconds, depending on the size of the lemon - warming them up helps them give up more juice.Store it:In a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.

Cook it:Serve fresh wedges or slices with fish or add to the pan when roasting veg or meat. Add the zest to salads, baking or sauces. Use the juice to make salad dressings, lemonade, de-glaze a pan or add a couple of drops to water to make acidulated water. Use the flesh and peel in marmalades and preserves. Halve and use to stuff a chicken before roasting.

Ooooo, I love anything lemon, Jan. This sponge cake looks YUMMY, so moist and fluffy. I've always wanted to grow a lemon tree, but now that we downsized there's no room in back. Lemons have such great health benefits too.

DebbieIt must be wonderful to live in a climate and be able to grow your own lemons ... they just add that little something to so many recipe ideas, and to be able to pick your own - how brilliant is that.

Thanks for your comment - hope this week is going well for you - they go by so quickly

Followers

About Me

We are a small band of diabetics all low carbers. Posting links to diabetes related articles and low carb food advice. In our spare time we like to lampoon the spreaders of fear and misinformation. Welcome to the crazy world of diabetes.